TY  - JOUR 
AU  - De Pasquale, Ilaria
AU  - Verardo, Vito
AU  - Gómez Caravaca, Ana María
PY  - 2021
UR  - http://hdl.handle.net/10481/66982
AB  - Pasta represents a dominant portion of the diet worldwide and its functionalization with
high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers
behavior towards healthier food choices. Aiming at improving...
LA  - eng
PB  - Mdpi
KW  - Black chickpea
KW  - Pasta
KW  - Lactic acid bacteria
KW  - Fermentation
KW  - Phenolic compounds
TI  - Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
DO  - 10.3390/foods10010182
ER  -